Red-Lentil Hummus

Red Lentil Hummus
Photo: Travis Rathbone
Serve Red-Lentil Hummus with toasted pita bread, or your favorite veggies for a tasty party appetizer.


Makes: 3 cups (serving size: 2 tbsp)

Recipe Time

Prep: 5 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 64
Fat 3.8 g
Satfat 0.5 g
Monofat 2.1 g
Polyfat 0.8 g
Protein 3 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 50 mg
Calcium 8 mg


1 cup red lentils, rinsed
1/2 teaspoon sea salt, plus more for finishing
1/4 cup tahini
1/2 garlic clove, smashed
3 tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon red-wine vinegar
1/4 teaspoon coriander
1 tablespoon extra-virgin olive oil for drizzling
Pinch sweet paprika
1 1/2 tablespoons minced parsley
Greek yogurt, optional


1. Place lentils in a 2-quart pot; cover with 2 cups water. Boil, then reduce heat and simmer until tender (about 20 minutes).

2. Combine lentils, salt, tahini, garlic, olive oil, lemon juice, vinegar, and coriander in a food processor and blend until smooth.

3. To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil. Sprinkle with paprika and parsley. Top with Greek yogurt if desired.


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